/ck/ - Food & Cooking

>>20149620
I'm confident enough in that woman's skills and equipment to make a much better pourover cup that i will ever dream of brewing. She won the World Brewers Cup, amongst other comps btw. I wanted to try a top of the line pourover to see if it's something i'd like.
>divide it into 3 – 6 pours. Also you should agitate with an actual implement
Like i said pourover is not popular around here, people tend to prefer to grind a bit coarser than their espresso, pull a 30s shot and be done with it.
Playing with the hario switch once a month is to keep things fun and spicy but it's not my cup of coffee, even when Emi Fukahori brews it.
I enjoy a much higher tds in a smaller cup, picrel is the double red bourbon blend as a ristretto, tasted better than as espresso.